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Dairy & Gluten-Free Pumpkin Pie
Rated 5.0 stars by 1 users
Category
Desserts
Makes
8 servings
Active Time
10 minutes
Total Time
3 hours
Calories
260
Creator
Culinary Genie
This pie recipe is perfect for those with dairy, gluten and egg intolerances. It's uses coconut sugar. Now those with dietary restrictions can have a great pumpkin pie at Thanksgiving!
Ingredients
-
1 (15 ounce) can 100% pure pumpkin
-
1 (12.2 ounce) can evaporated coconut milk
-
1 cup brown coconut sugar
-
6 tablespoons plant-based liquid egg substitute (such as JUST Egg) or 2 large eggs, beaten
-
2½ teaspoons All-Purpose Baking Seasoning Blend
-
½ teaspoon sea salt, optional
-
1 (9-inch) frozen gluten-free pie shell
-
Aerosol whipped non-dairy cream of choice, optional
Directions
Preheat oven to 425°F. In large bowl, combine first 6 ingredients. Whisk until well combined.
Place pie shell on a baking pan. Fill to the top with pumpkin mixture*. Carefully place in oven. Bake 10 minutes. Reduce heat to 350°F. Continue baking 60-70 minutes or set 3 inches from edge but still slightly wobbly in center when pan is gently shaken. Do not over bake.
Cool at room temperature 30 minutes. Refrigerate until completely cooled. Slice pie. Serve garnished with whipped cream, if desired.
Notes
Depending on depth of pie shell, there may be some filling left over.
Nutrition
Serving Size
1 serving (does not include whipped cream)
Calories 260,
Total Fat
9 g,
Saturated Fat
5 g,
Cholesterol
0 mg,
Sodium
350 mg,
Carbs
44 g,
Fiber
2 g,
Sugar
29 g,
Protein
3 g